Reuben Canapes

Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes.

Topping: Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute.

Additional information : Variations
Goat Cheese and Roasted Pepper Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.

Pesto Salami Canapés: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.

Smoked Trout and Boursin Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

Liver Pâté and Caramelized Onion Canapés: Omit Topping. In large skillet, heat 2 tbsp (25 mL) vegetable oil over medium-low heat; cook 1 Spanish onion, thinly sliced; 1/2 tsp (2 mL) dried thyme and pinch each salt and pepper until golden, 30 minutes. Top each toast with about 1 tsp (5 mL) liver pâté scant 1/4 tsp (1 mL) red currant jelly; and about 1 tsp (5 mL) caramelized onion mixture.

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Source : Canadian Living Magazine: January 2009